Fig Olive and Grape Jam
 
 
Ingredients
  • 8 oz. dried figs, finely chopped
  • 2 tablespoon olive oil
  • ½ onion, thinly sliced
  • 1 shallot, minced
  • 1 tablespoon dark brown sugar
  • ¼ cup balsamic vinegar
  • 1 and ½ cups vegetable broth
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup purple grapes, coarsely chopped
  • 1 cup pitted kalamata olives, coarsely chopped
  • 1 teaspoon finely chopped rosemary
Instructions
  1. Heat oven to 400° F.
  2. Place a medium saucepan over medium heat. Add the chopped figs, 2 tablespoons olive oil, onion, and shallot. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, vegetable broth, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 30 minutes. Remove from the heat and set aside.
  3. Combine 2 tablespoons olive oil, grapes, olives, and rosemary in a baking dish. Roast in oven until skins become soft and grapes and olives release much of their juices, about 30 minutes. Remove from the oven, let cool slightly, then pulse lightly in a food processor. Fold into cooled fig jam.
  4. Serve on chicken, lamb, or crostini. Store in an airtight container in the refrigerator for 2 to 3 weeks.
Recipe by Allons-Eat! at https://www.allonseat.com/fig-olive-and-roasted-grape-jam/